Market Recipe: Matthew Kenney’s Fig Carpaccio

This week on the Market Report, raw chef Matthew Kenney talks to Laura Avery about figs. At the restaurant, he uses a literal “smoking gun” to infuse the figs with smoke flavor while keeping them raw. At home, he recommends the fig carpaccio below. He suggests using a smoked sea salt to get that same smoke flavor without heating the produce. (You can purchase smoked salt from Hepp’s at the Sunday Mar Vista Farmers Market.) Hear him talk to Laura Avery and keep reading for his raw Fig Carpaccio recipe.